Recipes for Love

Mom's Meatballs

I debated about featuring a romantic recipe perfect for that special dinner or dessert, but I elected instead for something simple, delicious, and familiar.  My mom’s meatballs are the ultimate comfort food, and what better way to spend Valentine’s Day than with a no-fuss, yummy meal, cozied up with your loved ones?  Enjoy!

Mom's Meatballs

1 1/2 pounds ground beef
1 egg
1 box beef rice-a-roni

Mix meat, egg, and rice-a-roni (but not the flavor packet) together, then roll into 2-2 1/2 inch meatballs.  Heat a skillet over medium-high heat, and add the meat balls.  Brown evenly on all sides, taking care not to crowd.  Remove from pan and drain on paper towels, drain fat out of pan.  Mix Rice-a-roni flavor packet with 2 cups of water.  Add to pan, and add meatballs back to pan.  Simmer until meatballs are cooked through.  Yum!

Optional - we like to make a gravy with the leftover simmered sauce.  Add a little cold water to the pan to cool the drippings down a bit.  Add a little water to some flour (maybe 2-3 tsp, depends on how thick you like your gravy - remember it thickens as it cools down), then stir into pan.  Bring to a boil, whisking constantly, and cook until it thickens, which will take just a few minutes.  If necessary, add a little beef flavoring for extra flavor.

Serve with mashed or baked potatoes, and your favorite veggie!  Enjoy!

I debated about featuring a romantic recipe perfect for that special dinner or dessert, but I elected instead for something simple, delicious, and familiar.  My mom’s meatballs are the ultimate comfort food, and what better way to spend Valentine’s Day than with a no-fuss, yummy meal, cozied up with your loved ones?  Enjoy!

Mom's Meatballs

1 1/2 pounds ground beef
1 egg
1 box beef rice-a-roni

Mix meat, egg, and rice-a-roni (but not the flavor packet) together, then roll into 2-2 1/2 inch meatballs.  Heat a skillet over medium-high heat, and add the meat balls.  Brown evenly on all sides, taking care not to crowd.  Remove from pan and drain on paper towels, drain fat out of pan.  Mix Rice-a-roni flavor packet with 2 cups of water.  Add to pan, and add meatballs back to pan.  Simmer until meatballs are cooked through.  Yum!

Optional - we like to make a gravy with the leftover simmered sauce.  Add a little cold water to the pan to cool the drippings down a bit.  Add a little water to some flour (maybe 2-3 tsp, depends on how thick you like your gravy - remember it thickens as it cools down), then stir into pan.  Bring to a boil, whisking constantly, and cook until it thickens, which will take just a few minutes.  If necessary, add a little beef flavoring for extra flavor.

Serve with mashed or baked potatoes, and your favorite veggie!  Enjoy!

Steak, Caramelized Onion, Brie Sandwiches

Steak, Carmalized Onion, & Brie Sandwiches

This is a very simple, loose recipe, so don’t pay too much attention to measurements, just make up your sandwich in however looks good to you!  This is a great way to use up leftover steak, and the mix of flavors are something we especially enjoy in the fall.  Serve these up with some sliced apples, like Honeycrisp – they pair wonderfully with the brie in the sandwich!

• 2 sirloin steaks
• Seasoning salt
• 2 tsp olive oil
• 2 tsp butter
• 1 medium onion, sliced into ¼ inch rings
• Wedge of brie cheese (how much you use is up to you!)
• 4 nice crusty French bread hoagie-type rolls, or a baguette cut into individual portions
• Dijon Mustard
• (Chris added some Mayo, too....)

1.      If your steaks aren’t already cooked, preheat oven to the broil setting.  Sprinkle them liberally with your favorite seasoning salt on both sides, and set on a broiling pan (line bottom with tin foil for easier clean-up).  Put in top rack in oven and broil 4-6 minutes on each side, or until done to your liking.  Take out of oven just before they are to your liking, as they will continue to cook once they are out.  Set aside to rest for about 15 minutes.

2.      Caramelize the onion:  heat butter and oil over medium high heat in a large, heavy sauté pan.  Add onions and cook, stirring occasionally, until they are soft, golden brown, and caramelized.  Reduce heat to medium low if needed to keep from burning.  This will take approximately 25 minutes.  Add a teaspoon or so of sugar at the end of cooking to bring out more of the caramelized flavor.

3.      Cut some thin slices of brie.  Slice steak thinly across the grain.  Assemble sandwiches, spreading on some mustard, then layering some steak slices, a couple tablespoons of onion, and thin slices of brie.  Broil in oven until cheese is melty, just about 1-2 minutes, taking care not to burn!

SUPER-yum. Enjoy!

Steak, Carmalized Onion, & Brie Sandwiches

This is a very simple, loose recipe, so don’t pay too much attention to measurements, just make up your sandwich in however looks good to you!  This is a great way to use up leftover steak, and the mix of flavors are something we especially enjoy in the fall.  Serve these up with some sliced apples, like Honeycrisp – they pair wonderfully with the brie in the sandwich!

• 2 sirloin steaks
• Seasoning salt
• 2 tsp olive oil
• 2 tsp butter
• 1 medium onion, sliced into ¼ inch rings
• Wedge of brie cheese (how much you use is up to you!)
• 4 nice crusty French bread hoagie-type rolls, or a baguette cut into individual portions
• Dijon Mustard
• (Chris added some Mayo, too....)

1.      If your steaks aren’t already cooked, preheat oven to the broil setting.  Sprinkle them liberally with your favorite seasoning salt on both sides, and set on a broiling pan (line bottom with tin foil for easier clean-up).  Put in top rack in oven and broil 4-6 minutes on each side, or until done to your liking.  Take out of oven just before they are to your liking, as they will continue to cook once they are out.  Set aside to rest for about 15 minutes.

2.      Caramelize the onion:  heat butter and oil over medium high heat in a large, heavy sauté pan.  Add onions and cook, stirring occasionally, until they are soft, golden brown, and caramelized.  Reduce heat to medium low if needed to keep from burning.  This will take approximately 25 minutes.  Add a teaspoon or so of sugar at the end of cooking to bring out more of the caramelized flavor.

3.      Cut some thin slices of brie.  Slice steak thinly across the grain.  Assemble sandwiches, spreading on some mustard, then layering some steak slices, a couple tablespoons of onion, and thin slices of brie.  Broil in oven until cheese is melty, just about 1-2 minutes, taking care not to burn!

SUPER-yum. Enjoy!

Grilled Chicken Pasta with Garlic Cream

 

This recipe is why I like to keep a little carton of cream on hand in the fridge.  This recipe comes together quite quickly.  You may used canned or dried mushrooms, and frozen spinach rather than fresh would also work fine - just be sure to adjust the amounts, because fresh spinach cooks down to a smaller amount.

Leave a comment if you have any questions, or share if you made this!

Grilled Chicken Pasta with Garlic Cream

2 Boneless, skinless chicken breasts
Salt & freshly ground black pepper
1 tsp Garlic-herb seasoning blend, such as Mrs. Dash brand
8 oz Bowtie pasta, uncooked
2 cups Fresh spinach, torn
1/2 cup Cream
1 4oz can sliced shiitake mushrooms
1/4 tsp Dried thyme
1/4 tsp Kosher salt
1/8 tsp Freshly ground pepper
1/2 cup chicken broth
2 cloves garlic
1/4 cup + 2T Freshly grated Parmigiano-Reggiano cheese

1.  Open can of mushrooms, rinse and drain, squeeze with paper towels to extract as much liquid as possible.  Rinse spinach, tear off tough ends. Tear leaves into slightly smaller pieces.

2.  Prepare grill, to medium-high heat.  Sprinkle chicken evenly with salt, freshly ground pepper, and garlic-herb seasoning (on both sides).  Grill chicken until cooked through, turning once halfway through (about 20 minutes).

3.  Meanwhile, prepare noodles according to package directions in a medium sized saucepan.  During the last 1 minute of cooking time, add the spinach.  Drain noodles and spinach in colander, reserving 1/4 cup of cooking liquid.  Rinse with cold water to stop the cooking process, and set aside.

4.  Add cream and mushrooms to empty pasta pot, bring to a simmer.  Add salt, pepper, garlic, thyme, and reserved cooking liquid.  Simmer until starting to thicken, about 5 minutes.  Add 1/4 cup cheese.

5.  Add pasta and spinach back to the pot, tossing to coat.  Slice chicken accross the grain; Serve atop pasta in individual pasta bowls, garnished with 1-2 additional teaspoons cheese.

Yield:  4 servings (unless you're pigs like us, then it is about 3 servings)